Ribeye

A juicy, generously marbled steak and one of the tenderest cuts of beef. Its finely-grained structure lends a smooth, rich, beefy flavor. This is the most popular grill steak in the country.

New York Strip and Kansas City Strip

A lean cut of meat that is also tender and full-flavored. They cook quickly with a smooth fine-grained, sturdy texture. It’s available boneless as a New York Strip and bone-in as a Kansas City Strip.

Filet

The most tender beef cut. It’s lean yet succulent, with a buttery texture, subtle flavor and compact shape. It’s known for “melting” in your mouth. Available in a variety of cuts and can also be marinated in Teriyaki.

Porterhouse and T-Bone

The Porterhouse and T-Bone are made up of two lean, tender steaks, both the Strip and Filet. Those are connected by a tell-tale T-shaped bone. If diameter of Filet is larger than a golf ball, it’s considered a Porterhouse. If it’s smaller than a golf ball, it’s a T-Bone.

Top Sirloin

A lean, well-flavored and moderately tender beef. Known for its hearty, meaty texture and extreme beef flavor. A great value steak with no bones and little fat. The Top Sirloin is the second most popular grill steak in the country. Also available as a Teriyaki Top Sirloin, marinated in Soy Sauce, Sugar & Spices or a Top Sirloin Santa Maria where it’s hand-rubbed with Pappy’s Choice seasoning. There’s also the Beefeater, a 3 lb version to take on the heartiest challengers.

PEORIA, IL

100 ALEXANDER ST. PEORIA, IL 61603

(309) 688-0404

NORMAL, IL

1503 E. COLLEGE NORMAL, IL 61761

(309) 454-7300

CHAMPAIGN, IL

202 W. ANTHONY DRIVE CHAMPAIGN, IL 61821

(217) 359-1789

SPRINGFIELD, IL

620 BRUNS LANE SPRINGFIELD, IL 62702

(217) 793-0440

For Reservations or Group Questions, Please Call the Individual Restaurants.